Loaded Veggie Dip

• 3/4 cup finely chopped fresh broccoli
• 1/2 cup finely chopped cauliflower
• 1/2 cup finely chopped fresh carrot
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 4 tablespoons olive oil, divided
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
• 1 package (1.4 ounces) vegetable recipe mix (Knorr)
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/4 cup vegetable broth
• 1/4 cup half-and-half cream
• 3 cups shredded Italian cheese blend
• 1/2 cup minced fresh basil
• 1 package (9 ounces) fresh spinach, finely chopped
• Assorted crackers or baked pita chips

1. In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
2. In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.

fresh broccoli, cauliflower, fresh carrot, red onion, celery, garlic, olive oil, water, garlic, vegetable recipe mix, garlic, white pepper, cayenne pepper, vegetable broth, cream, italian cheese, fresh basil, fresh spinach, crackers

Taken from www.tasteofhome.com/recipes/loaded-veggie-dip/ (may not work)